I noticed that a lot of the almond flour recipes use eggs but not other liquids like milk or water. Why is that? Would replacing one or more of the eggs with some other form of moisture work as well?
Gluten Free Forums - Elana's Pantry » ingredients
Liquid in almond flour recipes
(4 posts)-
Posted 1 year ago #
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A lot of people are avoiding dairy and soy these days, including our family. I have made almond flour waffles and substituted some coconut milk for a couple of the eggs. I also add some water, beat my egg whites separately, replace the honey with butter and well, have changed the recipe quite a bit!! http://www.scdiet.com Midas Gold Waffles
We have been trying to cut back a little on eggs. There for a couple of weeks, we went through 8 dozen a week! We are down to about 4 now.
Posted 1 year ago # -
why is apple cidar vinegar in the bread. what's it for? can I use white vinegar.
Posted 1 year ago # -
Carrol, the reason almond flour recipes don't use as much or any milk or water is because the nut flour doesn't absorb it like a grain flour would. Recipes would not cook properly and would probably stay really soupy. I'm not sure on the egg issue. The eggs are what binds the nut flour together. If you cut one out it might make what you are baking fall apart or crumble. Perhaps if you are looking for a more tender product it would work. If you need to replace the egg with something else it would be best to use an egg substitute, like Energy brand egg replacer or flax and water. Something along those lines.
HTH
Posted 1 year ago #
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